CHICKEN OR TURKEY TETRAZZINI Recipe

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This recipe for CHICKEN OR TURKEY TETRAZZINI, by Dee Fontenot, is from The Fontenot Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

3-1/2 pound chicken parts or 1-/2 pounds boneless, skinless chicken breast or turkey breast cutlets or tender. Place the chicken in a Dutch over. Add 1-3/4 to 2 cups chicken stock. Pour in just enough water to cover the pieces. Chicken parts may require as much as 3 cups water to be covered, while boneless, skinless breasts may not need any at all. Bring to a simmer over high heat, then reduce the heat so that the poaching liquid barely bubbles. Partially cover and cook until the meat releases clear juice when pierced with a fork, 25 to 30 minutes for chicken part, 8 to 12 minutes for boneless, skinless chicken or turkey breast. Remove the meat from the stock and let stand until cool enough to handle. If using chicken parts, remove and discard the skin and bones. Cut or shred the meat into bite-sized pieces. Skim the fat from the stock with a spoon. Melt in a large saucepan over medium-low heart: 4 tablespoons of unsalted butter. Add and whisk until smooth: 1/2 cup all-purpose flour (for a creamed dish), or 1/2 cup (for a pot pie or casserole). Cook, whisking constantly, for 1 minute. Remove the pan from heat. Add 2 cups of the chicken stock and whisk until smooth. Whisk in: 1-1/2 cups whole milk, half-and half, or light cream: Increase the heat to medium and bring mixture just to a simmer, whisking constantly. Removed the pan from the heat, scape the inside of the saucepan with a wooden spoon or heatproof rubber spatula, and whisk vigorously to break up any lumps. Return the pan to the heat, and whisking, bring to a simmer and cook for 1 minute. Add one package of sweet peas. Stir in the cooked poultry along with: 2 to 3 tablespoons of sherry (optional). Cook for 1 minute more. Remove from the heat and season to taste with several drops of lemon juice, salt and ground white or black pepper, 2 to 3 pinches of freshly grated or ground nutmeg.

Prepare, using 1/2 cup flour: Creamed Chicken or turkey.

Position a rack in the center of the oven. Preheat the oven to 400 degrees. Butter a 13x9-inch baking pan or other shallow baking dish. Heat in a medium skillet over medium-high heat until the foam begins to outside. 1-/12 tablespoons unsalted butter - Add and cook, stirring, until tender, about 5 minutes. 8 ounces mushrooms, slice (about 2-1/2 cups) - Stir the mushrooms into the creamed chicken. Cook until tender in a large pot of boiling salt water: 8 ounces spaghetti, macaroni, or egg needles - Drain the paste well, then stir in into the chicken mixture along with: 1/2 cups slivered or sliced almonds, toasted - Pour the mixture into the prepared pan and sprinkle with: 1/2 cup grated Parmesan cheese. Bake until the sauce is bubbly and the cheese is golden brown, 25 to 35 minutes.

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